vegetables, pulses and grains

Marinated olives 8 Ras el hanout spiced nuts 8 mezze Ferments and pickles 5 Falls Farm baby cos, sumac, onion 10

Eggplant fatteh, pine nuts, yoghurt 18

Grilled green beans, toum butter 14 mezze for 2 75 Sumac spiced fries 10 Laffa bread, garlic oil, za’atar Cheese manoushe, chatni gashneez 18 2 housemade dips Ferments and pickles meat and seafood Prawn falafel, harissa labne Pacific oyster, citrus vinegar 6 Eggplant fatteh, pine nuts, yoghurt Prawn falafel, harissa labne 16 Short rib tagine, barberry, raisins Wagyu basturma 10 Kibbeh nayyeh, zhoug, tahini 14 wood-fired flatbread & dips Short rib tagine, barberry, raisins 18 Laffa bread, garlic oil, za’atar 8 Longreach lamb ribs, plum molasses 24 White bean hummus, Mount Zero olive oil 8 Sujuk manoushe, farmers cheese, 18 Wood-fired muhammara, walnut 8 Advieh spiced garlic curd 8 dessert Labne, Aleppo pepper oil, pumpkin seed 8 Barberry and pistachio rocky road 5

Advieh – is a Persian blend of spices main notes being loomi, rose, cumin, coriander, turmeric, cardamom and cinnamon Babaganoush – a Levantine dish consisting of eggplant mixed with tahini, garlic, olive oil and lemon Baklava – a layered pastry dessert made of filo pastry, filled with chopped nuts and sweetened with syrup or honey Basturma – a cured air-dried beef, originating in Armenia biber salçası – a thick red paste of smoked capsicum, red peppers and fermented rice Cacik – a Turkish dip made with yoghurt, cucumbers, garlic and mint Fatteh – meaning ‘crumbs’ is an Egyptian and Levantine dish consisting of pieces of fresh, toasted, grilled, or stale flatbread covered with other ingredients Harissa – a lightly spiced, fiery roasted chilli paste from Tunisia Kasundi – a medley of spices, tomato and eggplant to make a style of chutney Kibbeh nayyeh – a raw meat dish, originating in Lebanon/Syria Labne – is a yoghurt that has been strained to remove most of its whey, resulting in a thicker consistency than regular unstrained yoghurt Laffa - a soft, chewy pita-like Sephardic bread Lahm bi ajeen - literally meaning ‘meat in dough’ it can be a Middle Eastern style meat pie or pizze Lahoh – a gluten free type of flatbread from Yemen Lakerda – a pickled fish dish eaten as a mezze in the Balkans and Middle East Manoushe – a Lebanese pizza Matbucha – is a cooked Moroccan dish of tomatoes and roasted capsicums. Its name means ‘cooked salad’ in Arabic Muhammara – a puree principally made of roasted peppers, garlic and walnuts, sometimes also containing stale bread Ras el hanout – a blend of spiced originating in Morocco literally meaning ‘head of the shop’. It is fragrant and heady and can contain up to 50 different spices being the best that a spice dealer has to offer Shanklish – a type of cow’s milk or sheep milk cheese in Levantine cuisine Shawarma – spiced , roasted meat Shawarma – is a Middle-Eastern dish consisting of spiced or marinated, roasted meat Sujuk – ground meat sausage (usually beef), cumin, garlic, salt, red pepper Za’atar – a spice mixture that includes the herb along with toasted sesame seeds, dried sumac, often salt as well as other spices Zhoug – a hot sauce that originated in Yemen, it is traditionally a mixture of chilli, coriander and garlic and can be either red or green